Peanut Crunch Salad in a Jar

Step 1

Cook the quinoa. Add the quinoa, water and a pinch of salt to a saucepan. Bring to a rolling boil, then turn the heat down to the lowest setting, cover tightly with a lid and cook for 15 minutes. Turn off the heat and let stand with the lid on (NO PEEKING), for 10 minutes. Fluff with a fork before using.

Step 2

Make the dressing. Add all of the dressing ingredients to a small bowl and whisk them together really well. Divide the dressing evenly between 4 x 17oz (500ml) jars.

Step 3

Layer it all up. To the dressing add the green onions, then quinoa, carrots, edamame, cabbage and end with the peanuts. Make sure an even amount goes into each jar then put the lids on the jars and store in the fridge for up to 5 days.

Step 4

To serve tip out into a bowl, making sure to scrape out the dressing in the bottom of the jar, and toss everything together well before eating.